Does anyone know the recipe for Chill’s Salsa (the restaraunt). I love that salsa and cant seem to find the recipe. If anyone know please let me know!!
Its Chilli’s Restaraunt Salsa!!!
Â· 14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
Â· 14 1/2 ounces can whole peeled tomatoes plus the juice
Â· 1 tablespoon jalapenos (canned, diced, not pickled) PLUS
Â· 1 teaspoon jalapenos (canned, diced, not pickled)
Â· 1/4 cup diced onion
Â· 3/4 teaspoon garlic salt, to taste
Â· 1/2 teaspoon cumin, or more to taste
Â· 1/4 teaspoon sugar, to taste
Place jalapenos and onions in processor; process for just a few seconds. Add both cans of tomatoes, salt, sugar and cumin. Process all ingredients until well blended, but do not puree. Place in covered container and chill. A couple of hours of chilling will help the flavors to develop. Serve with your favorite thin corn tortilla chips.
1 can diced tomatoes - (14 1/2 oz)
3 tablespoons canned diced jalapeÃ±os
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon cumin
1/4 cup thinly-sliced Spanish onion
1.Combine diced tomatoes, jalapenos, vinegar and spices in a food processor. Run food processor on high speed for just a few moments until the tomatoes have been nearly pureed, yet still chunky. The jalapeÃ±os should be chopped into visible minced bits. Be careful not to over-process.
2.Pour the mixture into a bowl and add the sliced onion. Stir well, cover and store overnight for the flavors to properly develop.
3.This recipe yields 1 1/2 cups.
4.Comments: You can easily double the recipe by using the larger 28-ounce cans of diced tomatoes, and just doubling all the other ingredients. Use it as a dip for tortilla chips or plop it onto any of your favorite dishes from eggs to taco salads for that extra special chain restaurant zing.
Source: Todd Wilbur’s Top Secret Recipes at http://www.topsecretrecipes.com